Thi Ha Gyawalie is currently the youngest coffee producer in Myanmar at 24 years old. His family has been growing coffee for the past 14 years. Three years ago Thi Ha became director of Arrow Brothers, where he changed some handling of processing and applied for an organic certifi cation that has been awarded. He has started playing with processing methods such as carbonic maceration and fermentation as well as producing naturals and honeys, and is known for staying up until the early hours cupping in order to get the best from his crop.
His farm is situated in an area which remains closed for foreigners, known as ‘The Valley of the Rubies’. Mogok sits four miles long and two miles wide surrounded by the many mountains of the Shan Plateau. It was destined to be entered in competition, but there was not enough left over to enter after being sold!
Once the cherries are picked, they are pulped and fermented for 48 hours in equally sized tanks to ensure consistency within batches. Once this has been done, they are moved to raised beds and dried for 2-3 weeks before being dry milled and bagged for shipping.